Tuna Seafood Enchiladas Recipe

Name: Tuna Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese; 1 (4 ounce) canmild diced green chilies; 1 teaspoon cumin; 1 (14 ounce) canchunk style albacore tuna, drained; 1 (10 3/4 ounce) cancampbell's Campbell southwest-style pepper jack soup; 3 tomatillos, skinned finely chopped (optional); 1 (28 ounce) canla victoria mild green enchilada sauce; 10 -12 medium size corn tortillas; Pam cooking spray; 1 cup shredded monterey jack cheese (optional); 2 sliced avocados; 1 tablespoon lemon juice

Servings: persons

8 ounces cream cheese
1 (4 ounce) canmild diced green chilies
1 teaspoon cumin
1 (14 ounce) canchunk style albacore tuna, drained
1 (10 3/4 ounce) cancampbell's Campbell southwest-style pepper jack soup
3 tomatillos, skinned finely chopped (optional)
1 (28 ounce) canla victoria mild green enchilada sauce
10 -12 medium size corn tortillas
Pam cooking spray
1 cup shredded monterey jack cheese (optional)
2 sliced avocados
1 tablespoon lemon juice

1
In mixing bowl, add cream cheese, mild diced green chilies (the whole can), cumin.
2
Mix well until smooth.
3
Add the tuna, if large chunks, take a fork and split.
4
Mix lightly.
5
Add the soup and tomatillos and mix.
6
In large diameter sauce pan warm the enchilada Sauce.
7
Spray Pam on 9 X 13 pan.
8
Preheat over 375*.
9
Dip each tortilla in the sauce quickly, drain over saucepan and fill with a spoon of tuna mixture.on the lower portion.
10
Roll up, and put in pan, seam side down.
11
If you are going to cook immediately pour the enchilada sauce over the top.
12
Cover and bake 20 minutes.
13
Last five minutes of baking, sprinkle shredded cheese down the middle if desired.
14
Garnish with sliced avocados dipped in lemon juice for each individual serving.
15
Note: If making ahead and refrigerating, do not pour the enchilada sauce over the dish until it is ready to go in the oven.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces cream cheese, 1 (4 ounce) canmild diced green chilies, 1 teaspoon cumin, 1 (14 ounce) canchunk style albacore tuna, drained, and more.

Yes, Tuna Seafood Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Seafood Enchiladas

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